Texas Tech University

CASNR News Center

Good Grillin’: Raider Red Meats details succulent seasoning line for the Fall

What food-related pastime better conveys the values of life, liberty and the pursuit of happiness than an all-American cookout? Now, a group of beef experts at Texas Tech University has a way to kick your favorite grilling treat up a notch with a line of seasoning especially suited to Texas High Plains’ tastes.

While officials with Raider Red Meats normally focus on the meat portion of cooking out – steak, bratwurst, loin chops and beef prime rib – they’re now promoting an addition for the front end of the grilling process. The brand has launched a line of seasonings, which includes steak seasoning (large $8 and small $5); Raider Red rub ($7.50); prime rib rub ($7.50); and brisket rub (large $10 and small $6.50).

The products are available on campus in “COWamongus!” the Department of Animal and Food Sciences’ restaurant and retail store, said Brad Price, director of Raider Red Meats. The store is open from 8 a.m. to 5:30 p.m. Monday through Friday.

In addition to the seasoning line, the store offers premium cuts of beef, lamb and pork, as well as fully-cooked and ready-to-eat meats such as smoked beef prime rib, smoked sausage and beef jerky, he said.

Texas Tech’s meat science program is already well known for its excellence; a the tradition that began more than 30 years ago. Today, students continue this tradition. They volunteer to serve others in the local community and raise money to fund travel to research conferences and meat judging competitions.

Indeed, Texas Tech has one of the dominate meat judging programs in the nation. Since 2000, Tech has won more than 50 percent of national meat judging contests, in addition to bringing home to Lubbock nine national championships (2011, 2009, 2008, 2003, 1999, 1997, 1996, 1991 and 1989).

Meat science and muscle biology instruction began at Texas Tech in 1933, eight years after the university opened. The first laboratory was a modified Army barrack with minimal equipment. In 1961, a modern, federally inspected meat laboratory was constructed on campus.

In 1988, a new, 14,000-square foot meat laboratory was constructed, known today as the Gordon W. Davis Meat Science Laboratory. In 2005, the building which houses the Department of Animal and Food Sciences, was completed and COWamongus! opened for retail meat sales.